Authentic Parsi Patrel with Warm Steamed Basmati Rice
Succulent colocasia leaves layered with a spicy, tangy jaggery-tamarind paste, rolled, steamed, and pan-fried to crisp perfection. A beloved Parsi delicacy that balances sweet, sour, and savory notes effortlessly.
70min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
In a mixing bowl, combine besan, rice flour, tamarind pulp, grated jaggery, ginger-green chili paste, turmeric, red chili powder, cumin-coriander powder, asafoetida, and salt with a little water to form a thick, spreadable paste.
2
Place the largest colocasia leaf flat on a board with the vein side facing up. Apply an even layer of the besan paste over the leaf.
3
Place a second leaf slightly overlapping the first and apply the paste again. Repeat for 3-4 leaves to form a stack.
4
Fold the edges of the leaves inward tightly and roll them up firmly like a log, sealing the ends with a bit of the besan paste.
5
Place the rolled logs in a steamer basket and steam over medium heat for 20 to 25 minutes until fully cooked and firm.
6
Allow the rolls to cool completely, then slice them into half-inch thick roundels.
7
Heat oil in a shallow pan and pan-fry the roundels on medium-high heat until golden brown and crispy on both sides.
8
Garnish with fresh grated coconut and serve hot with steamed basmati rice.
Ingredients
8 large colocasia (arbi) leaves, washed and veins trimmed
1.5 cups besan (gram flour)
2 tablespoons rice flour
3 tablespoons tamarind pulp
4 tablespoons jaggery, grated
1 tablespoon ginger-green chili paste
1 teaspoon turmeric powder
1.5 teaspoons red chili powder
1 teaspoon cumin-coriander powder
1/2 teaspoon asafoetida (hing)
Salt to taste
2 tablespoons oil for pan-frying
2 tablespoons fresh grated coconut for garnish
*This AI-generated recipe may contain inaccuracies.